How to Make Traditional Roux

Roux is the basis for hundreds of recipes. By definition its equal parts fat and flour, seasoned with salt and pepper and cooked until the flour no longer tastes raw. From this simple concept you have a base that will flavor and thicken a thousand recipes, making nearly any type of gravy, soup or sauce with the addition of just a few ingredients. Roux is the cornerstone of French Cuisine and no wonder---if your roux isn't made right, nothing else that's part of that dish can taste right.

What Fat should I use in Roux?

Traditionally the "fat" is clarified butter (butter which is melted and then skimmed), however it can be nearly any type of fat. If you're making gravy for your Thanksgiving turkey, just use the grease from cooking the turkey to create the roux. The same goes for sausage, bacon, chicken or any other type of meat. Use vegetable oil for vegetarian recipes.

Just heat any fat until its liquid (or if it starts out liquid, warm), skim off any solids or debris and measure so you know how much flour to add.

Roux Recipe

Ingredients:

Equal parts white flour and fat
Salt and pepper to taste

Directions:

Heat fat over medium-low heat in a large saucepan and skim if needed. Add flour slowly and blend over until heat completely mixed. Add salt and pepper lightly to taste. Slowly brown roux--constantly stiring--until you can no longer taste the raw flour. Roux is traditionally a light golden color for light sauces but can be cooked longer for dark sauces to enhance flavor.

Notes:

For best results, only add Roux to ingredients that are at least room temperature. If you're planning on using milk, bring it to room temperature before pouring. If you over cook or burn your roux, throw it out as it can't be saved and will ruin all other ingredients added to it.

Uses:

Use roux in sauces to thicken, as a base for soups and as the main ingredient in brown or white gravy. Practice until your roux is perfect for inexpensive gourmet meals you can be proud of. No longer will you have to white wash or use corn starch to thicken your special recipes!